London's STORY has a tale to tell, but may need some work to keep 2 Michelin stars (7-16-21)

 Our last night in London brought us to the famed 2 michelin star restaurant Story.

 It's a beautiful setting a block from Tower Bridge overlooking a small park with a statue and elegant clean tables that hold no more than 10 parties in the small space with an open kitchen.

 The huge staff seems to multiply as the evening goes on with more and more people delivering food and wine. It's a simple fixed price 10 course menu that offers that offers 2 different wine pairings although you are welcome to order your wine a la carte.

 Will started with a Manhattan which he said was a bit sweetish and then he said he doesn't really like them very much. My Caviar Martini was delish and came with a small dollop of caviar and a tuile on the side!

It seems that in London, amuses are now "snacks" and we received four:

- Crispy cod skin with Cod roe emulation and gin botanicals was okay and won no prize as the first bite

- Rabbit sandwich was a terrine of the leg wrapped in fried polenta with pickled bergamot and garnered huge praise

- a yellowfin tuna tartar in a nori cup was yummy

-Storeo was an Oreo look alike that had burnt hay cookie filled with goat cheese mousse and while nice was more of a cute gimmick

 The actual 1st course was where we began to be impressed with a Carlingford oyster from Ireland barbecued in chicken fat and served in a shrimp XO butter sauce with chili oil and 3 types of seaweed that was paired with IMA "Oysters" sake from Japan that was very rich and unctuous.

 The only choice on the menu that is set, is the caviar course that offers you a hot caviar course or a cold caviar course, so we decided to try one of each and the cold easily won.

 The former was served with a warm cauliflower custard mixed with Maple syrup and apple vinegar in butter sauce with a beer tuile that was a tad too sweet. A Neuburgunder from Somm in the Must from Kremstal in Austria was a funky wine pairing.

 The cold course was truly fabulous served with tomato and vanilla mayo, pickled shallot  and tiny flowers made from beetroot. The caviar is called Platinum and comes from Belgium and was quite delish.  It was paired with a delicious Brundlmayer Gruner Veltlliner reserve 2016.

 A single candle was placed on the table and lit; then the next course arrived which was entitled Sunday Roast.  There was an enriched brioche/ Japanese milk loaf that was their version of the Porter House roll,  which we were supposed to dip into the gravy, a beef extract which was mixed with the melted candle actually made from beef fat!

 Since it was so rich there was a celery relish with pickled horseradish and parsley to cut the intensity. The pairing was quite ingenious in a Premium tonic from Spain which was made with Pedro Ximenez Sherry mixed with tonic as a quasi-cider of only 5% alcohol that was very tasty and refreshing.

 Please excuse the fact that Facebook is missing pictures of the caviar dishes.

Course number 4 was a simple  raw scallop  with cucumber ash, elderflower and horseradish.  There were small cucumber balls as well as black ones which were the ones cooked in ash as well as necessary and leaves the horseradish cream and dill oil had an intense acidity which was cut by a drink served with it called Gin Garden which had elderflower, mint cucumber and dill, which was fruity and had an intense lemon flavor.

2009  Digby fine English reserve brute came to the table from Sussex Kent and Hampshire blend which was the 1st vintage they made and was stored and aged for 9 years, a very impressive big nose bubbly. A superb Crispy skinned John Dory was the course with red pepper fish sauce is with red pepper fish sauce saffron mayo a tomato sauce is a tomato sauce vierge and courgette ragu.

 The pasta course was Agnolotti made with corn and truffle from Australia, the sauce was a corn butter sauce with champagne vinegar, popcorn shoots pickled girolles and corn flowers that was out of this world. I was happy to see red wine in the form of a 2015 Nebbiolo from Rocche Viberti that was so smooth after 18 months in oak!

More red followed with a 2016 Brunello di Montalcino "Castello Di Argiano" from Sesti that exhibited huge legs and great flavor.  The course it was served with which I guess you would call main was squab pigeon with globe artichoke and green peppercorn sauce. There was a gamey breast and a crunchy leg kind of confit leg with hazelnut roasted artichoke puree and more.

 The next course was oddly entitled Paddington Bear and was a  favorite snack of the bear in the form of a marmalade sandwich on a brioche with Cardamom parfait and mascarpone cheese and shaved frozen foie gras!!  We also got a cute little towel that looked a marshmallow on the side but as soon as  add water it grew into a regular towel to wipe your hands.

 The next course was easily our least favorite of the entire night entitled chocolate garden mint paired with a drink called After 8 with vodka, rum java, mint, creme da cacao,  creme de menthe and cream that was excruciatingly sweet.

The dish  itself had tapioca, chocolate, mint and nitrogen and the tapioca pudding was warm underneath; this was an explosion of cloying mint so sweet neither of us could finish it.

 Bye bye birdie was my name for the last course which was an English strawberry consomme course with sour milk and pine.  Yogurt and strawberry cracker and strawberry tartar and white chocolate chunks made a very nice contrast.

 The wine was a 2018 Riesling Kabinett from Niederberg, Helen Schloss in the Moselle, but Will begged for a sweeter Balfour Late Harvest Chardonnay 2028 from Kent, that apparently was never meant to be and was harvested too late so became a dessert wine.

 Just in case did you wanted more there was a raspberry tart with frozen gel and cream; honeycomb with elderflower toffee and edible paper and a macadamia crunch with dark chocolate.

 The service was excellent and the meal was interesting interesting but we liked Frog 3 nights before much better for a much lower cost--and yes MORE FUN and BETTER FOOD!

London's FROG by Adam Handling is fabulous and gets stellar stars (7-13-21)

Frog located just blocks from Covent Garden, Trafalgar Square and the West End is an unassuming small boutique restaurant that deserves major attention. The decor is simple with not many tables, an open kitchen at the rear, that is about 1/2 the size of the dining area, and a bar downstairs. Here the attention is all to food and service, and we were WOWED! We decided on two cocktails that both packed a HUGE punch: Adam's Apple is Umeshu Sake, Cachaça, Apple Brandy 5Y, Sherry and apple-pear but was not sweet at all, while Negroni Condesa was Patron Reposado Tequila, Quriquiqui Mezcal, Campari, Barros Late Bottled Vintage Port and Bubbles.  The drinks were large and lasted through our intense deliberation of the menu trying to decide on a la carte or "Adam's Menu" a tasting treat, really a journey, through the chef's amazing creations. Guess what we chose.  The sommelier, Spiros, from Greece, said that we could order wine pairings or simple work with him as so many wines on the menu are available by the glass, bottle or also 1/2 bottle carafe making for so many wonderful options as well as the monstrous and varied wine list. Our sever, Jess, explained the menus as we tried to see what everyone around the room  was having.

The menu starts with "Snacks" which is an amazing display of five different plates; way more than any amuse bouche!! Check out the wow video I put on FB, as well as all the photos. The Snacks included Egg creamed potato with chive oil, code & Sturgeon roe served in a ceramic eggshell on a bed of straw in a huge bowl which has dry ice underneath for a wonderful effect!! The lemon flavor was intense, so I called it "lemony snicket." The Beetroot tart had black currants on top which was the only dish that we were not crazy about, merely because the beet flavor was lost to the intense currants. Coronation Crab Cigars were pastries filled with a spicy curried crab. Black Cod Roe Waffles with  water gel, had a  cream on the underside full of flavor. A-5 Wagyu Beef Tartare was a dreamy mini bite that had you begging for more. I think my favorite was the waffle, while Will went for the egg-creamed potato & cod!

Our first wine was a Sylvaner Reserve Millisime 2019 form Rolly Gassman in Alsace that was slightly off dry but was brilliant with all the intense flavors from the snacks and really went well with the next course simply entitled, "Bread, chicken butter." A large boule of warm sourdough made with IPA Beer was placed on the table with three side bowls: Chicken butter was covered with crispy fried pieces of chicken skin, the creamiest on earth chicken liver parfait(what we call chopped liver or pate) was sprinkled with sauteed egg yolk and an intense thick chicken reduction was poured into the 3rd side container. Each of the "toppings" was meant to be used with the bread and it was impossible to resist them all. Will liked the reduction the best but I was crazy about the chicken butter with cracklings and went insane over the creamy parfait!

We moved on to a Riesling(dry) "Burgstall" from FX Pichler 2018 in Wachau, Austria whose wines have always impressed me and Spiros starting schmoozing and joking with us, which went on for the many hours we were there. The staff were kind, friendly and indeed entertaining.  Even Andy, the manager, whose first night it was (he had come from Gordon Ramsay @Claridge's Hotel--clearly Frog was a step up!!), made sure we were happy at every moment.

The next plate was Red prawn, tomato and English wasabi with red pepper pesto and ponzu dressing which was followed by Mushroom pasta(agnelotti), parsley and watercress which had burnt butter sauce, black garlic puree, basil puree and a pickled garlic foam. Spiros switched us to a Mercurey 1er Cru "Les Puillets Chateau de Camilly" 2015 from the Cote Chalonaise in Burgundy(excuse any spelling mistakes) as he said a light red was in order. The wine was served in elegant Nuda thin stemmed modern crystal and the cutlery was Scandanavian in style yet was Cutipol from Portugal which Limoges china was clearly the chef's top choice with plates easily costing a fortune without the food!

We moved back to white wine with one of our favorites all night being the Terrasses du Larzac Domaine de Montclus 2016 from Languedoc. "Wagyu lobster" followed next and is one of Chef Adam's signature dishes. It looked as simple as could be with a huge claw and tail on the plate, but these had been marinated for 24 hours and cooked "barbecue style" in Wagyu beef fat--OMG!!  The flavor burst was beyond belief. Our wine was a Chateau Simone palette 2017 from Provence blended from Clairette, Rousanne, Marsanne & Viognier and I am always a sucker for any Rhone blend.

Cod, lobster bolognese, caviar was next with poached cod, tomato Lobster bolognese and English caviar.

We rested a lot and the meal took over 4 hours total, but the "main" was still to come: Balmoral chicken, baby courgette, basil was a perfect size portion of herb & haggis mousse crusted chicken breast with char-grilled courgettes(zucchini), wild garlic and chicken reduction. The dish was insanely rich, so we tried to finish, but knew more was to come. We switched back to a full bodied red with Carvaro 2018 Castello della Sala from Antinori in Ubria, Italy.

More resting before the pre-dessert,  a divinely refreshing palate-cleanser of Apple &  Marigold Sorbet with Lemonade Foam, Honeycomb Crumble on the bottom and Dried Elderflowers. 

The main dessert followed with Cocoa nib, Yuzu gel and dandelion root ice cream--again just right and not too rich. As we settled back to reflect, mignardises arrived in a small box to take home in the form of Rum Custard  Canale, Miso fudge, Chocolate and Salted Caramel Bonbon and Blueberry Pate a fruit. We each also got a breakfast box with printed menu called "The Frog Breakfast Experience" so we could enjoy the experience extended to the next morning.  Superb Mix berry cakes(muffins), Mixed seed granola and Chamomile tea were included!!!

This is one meal we will not easily forget! When in London, be sure to pan to eat at FROG!

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CHLOE conquers in SE DC with Taste Washington, James Beard Foundation dinner(6/29/21)

I hauled myself down to SE DC on a baseball game night(in the end there was no traffic and the Uber took 24 minutes!) as there was no was I was missing Chef Haidar Karoum's benefit for the James Beard Foundation, part of a national series of dinners.

The meal was brilliantly prepared, spaced, served and every bite was a dream. I had my own table and even got a goodie bag of wonderful treats to eat and use later. My server Erin was superb and always made me happy with wine refills, a chat here and there and excellent service.

We started with a drink created by Burke Podany of Chloe called ALTITUDE made with Rabbit Hole(they were sponsors) Bespoke Gin, Lillet Blanc, Oolong, Lemon Twist & Chocolate Bitters. I am not a gin or tea fan, but the hint of chocolate made this drink so great and NOT sweet at all. A tray arrived with Grilled Housemade bread and a huge chunk of Kerrygold Butter that was herbed in house as well a a superb Kerrygold Cashel Blue Cheese from Ireland. I was in heaven.

The "appetizer" course was as big as any main course and easily one of the best fish courses I have had in ages: Roasted Papadam-Crusted Australis(Australian) Barramundi with Chickpeas, Fenugreek & Coconut was flaky and rich with a curry-like sauce under it and the crunchiest of crusts and fabulous seasonings. I had not had barramundi in a long time and it is truly a superb fish we often miss out on!! The wine was an okay DOUGH North Coast 2019 Chardonnay that was so lemony-citrusy, I would have sworn it was a Sauvignon Blanc. It paired well, but I wouldn't buy it. The main course wine was also a Dough(they were sponsors) Oregon Pinot Noir 2019 and even the label did not say from where in Oregon! No matter as the Spice-Roasted Rohan(Hudson valley) Duck with Sunchoke(puree), Poached Cherries, hazelnut & Charred Scallion was another dream dish.

With the food the Pinot Noir seemed to gain  some spice momentum, so it was not a total loss. 

Chloe is a cozy indoor space with very comfy tables on one side of an open kitchen(with a plant rack made of wood separating the room from the kitchen) and a huge bar area in the front. There is tons of outdoor dining space and many of the event patrons were outside despite the 90+ degree temps! 

Dessert was another amazing invention with a gorgeous Summer Fruit(strawberry,blackberry,blueberry) Tart with meyer Lemon Curd & Cardamom-Labneh Cream. Everyone who saw the FB photos was in awe!

The dessert came with a flight of Rabbit Hole Whiskeys and they were all very different:

I liked the Cavehill Kentucky Striaght Bourbon a tad, but did not like the Heigold Kentucky Straight Bourbon or Boxergrail Kentucky Straight Rye at all--makes sense as I have never beena  bourbon or rye guy. The best was the smoky peaty Dearringer Straight Bourbon(finished in PX sherry casks) so maybe it was the cask?

This meal was a wining one and I would be back in Chloe in a sec(well, as soon as the baseball season ends!)!!

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DC's Southeast Waterfront ALL-PURPOSE has perfect pizza(6/24/21)

 It had been over a year since we had a ball at All-Purpose with Chef Mike Friedman making pizza at a private party. We returned last week to dine and the pizza was indeed perfection. We ate tons of different items and loved everything. Starting with the Devil's Margarita made from tequila, citrus, agave and red wine with a mean kick onto the If You Like Pina Coladas, which is coconut rum, hard soda and pineapple rum. Great ideas and lots of fun.  Early Mountain  Rose is a great Merlot blend rose from Virginia that is always a winning winery for me and then came Gulfi Nero d'Avela 2018 as one must have a hearty red with the pizzas.

We started with crispy fried calamari, Eggplant Parm "Jersey Style", Hummus, Garlick Knobs and Arancini....beware these carbs are filling.

Then we each got our own pizza which was the perfect size, with a slice or two leftover for the next day. our servers Chrissy & Ashley were always there and seemed to know our needs before we even asked.

Casanova is a parmesan fonduta pizza with marinated artichokes, garlicky spread, Calabrian chiles and lemon which I LOVED. The Childish Bambino is for the meat lover with smoked bacon, sausage and pepperoni!! Sedgewick has whipped ricotta, taleggio, parmesan, truffle honey and chives and is as rich as pizza can get. Margherita & Buona were other options I did not taste.

We could not even fathom dessert, and rolled home after a wonderful night out with friends.

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DC's Zaytina still has zing after all these years(6/17/21)

 We headed downtown for dinner for the first time in a very long time and chose Zaytina so Samuel could have a wide vegetarian variety. It was a great choice and we all had a superb meal and a great time. The places looks as fresh as ever all white and clean and  our server Chou did a superb job as well handling the 5 of us with major needs!

Za'atar Margaritas had a yummy za'atar foam on top and were slightly spicy and made with Milagro Tequila. Our two wines were excellent starting with a 2017 Domaine Mercouri (where we visited in Ilia, western Greece just 2 years ago) Foloi blending Roditi with Viognier. our red was a 2017 Manousakis Alxeandra's Nostros from Crete blending 40% each Syrah & Grenache and 20% Mourvedre.
We decided to share a bunch of starters while Sam had his Smoked Beet Salad with Feta, Pomegranate, Greens and Clementine(which we ordered as well). We added on the dips with yummy puffy pita:Hitipi or roasted red pepper dip; Hummus which was okay and the yummy Labneh-yogurt with za'atar. Crispy Brussels Sprouts or Afelia were yummy with  coriander seed, barberries and garlic yogurt. The Octopus Santorini was a bit chewy in places, but still crispy and tasty with onion, capers and a yellow split pea puree (fotos on FB).

Sam had a Halloumi Pida or flatbread which we also shared that had both halloumi & mozzarella cheese.

Our mains were superb with Cauliflower Tiganites having tahini, preserved lemon, pine nuts, capers and golden spice vinegar. The Zaytina Fries come with a roasted garlic yogurt dip and mushroom salt. The hit here is of course the Kebab Platter with skewers of chicken lamp, kofte and adana(also lamb with harissa and tomato); all were divine.

There was room for dessert and we split four: The Greek Mini Olive Oil Cake was nice, the cheeses were okay, but a bit the same and as expected quite salty(Ladotyri-sheep, Roussas Feta and a 3rd sheep)

The Molten Chocolate Cake was nice but had the weirdest tasting Mastic Ice Cream with it--definitely an acquired taste.

The winner seemed to be the Cheese Cake which is not at all like cheesecake, but a cheesy cakey pudding of sorts and quite tasty.

Nice to return there after some decade and a half for sure! Also thanks to Jonathan the sommelier for his info on Greek wines and a pamphlet with maps and wines!!

Back at Bistro Aracosia in Palisades, DC is always a pleasure(6-13-21)

Last night we headed back to one of our favorite neighborhood spots with a dear friend we had not seen since 2019! She is a cookbook writer and absolutely loves Afghan food. As we expected, everything was delicious and a super hit, even the handsome server Kyle and the entire team who were kind, helpful and yes, masked.

Our wine was a yummy 2017 Rhone Crozes-Hermitages Syrah from David Reynaud and worked well with the mild spices in the dishes, but also with those yummy 4 spiced up dipping sauces that come with the superb Afghan bread. SABZI Turnovers were crisp and flaky with a yummy spinach and greens filling and a tasty avocado chutney for dipping. Will loved his Aushak which are Leek & Scallion Dumplings that have lentil qorma & minced beef on top with a garlic yogurt/dried mint dip.

The meat was superb from the Chicken Sabzi--really a stew of chicken, spinach & greens and lightly drizzled with garlic yogurt and cilantro. Will decided to brave the sumac(he has had allergic reactions in the past) and try the Beef Tenderloin & Chicken grilled in spices and served with Palou, Chalou & Kachaloo(sounds like a comedy team) which are rice and taro sides!! My Lamb Tenderloin was beyond excellent cooked perfectly to medium rare with basmati rice & carrots & raisins and baadenjaan(eggplant with spices). I was in heaven, but we left enough for a taste of baklava before heading home very happy. We just love Aracosia(also locations now in McLean & Springfield, VA.) 

The Greek-ish in Harrison, NY -a reason for a return to my hometown (4-30-21)

 We returned to Westchester County for Samuel's graduation weekend and since it was starting at 9am this morning, we met up with some dear friends we have not seen in ages. I had heard amazing things about a simple small place in downtown that opened several years ago and we were not disappointed with The GREEK-ISH, indeed we loved it all.

We loved all the wines as well starting weith a crisp Spyros Hatziyiannis Assyrtiko 2018 frp Santorini to a citrus forward Mylonas Family Savatiano 2019 from Attica a nd a yummr Cretan red from Alexakis 2015 that was 60% Kotsifali and 40% Syrah!

The spreads were fab and we ordered extra of the superb Red Caviar & Smoked Salmon Taramosalata(fotos on FB). The Real Deal cucumber Tzatziki was the best ever made with sheep milk yogurt! The spicy whipped feat had hot peppers and garlic, the potato skordalia was garlicky, the eggplant spiced with harissa and the hummus used fava beans.

We also loved Aunt Diane's Greek Meatballs with Graviera cheese, but the winner was the Montauk Lobster Toast with tons of meat, tarama aioli, pickled pepper and dill. The Cyprian Ceviche was mostly shrimp and nice, but needed a kick.

For main courses the Shrimp Santorini came with baby tomatoes, feta and couscous and the Not Mama's Moussaka was eggplant, squash, tomato and bechamel--a rich vegetarian delight. Will and I split the Pita Smash Burger and Fries which was a grass fed beef with spicy whipped feta, but the winner was the Sizzling Spanish Octopus with seasonal grains and red wine vinaigrette.

For dessert we tried the gooey rich Warm Chocolate Cake with Halvah & gelato. I asked about Vin Santo from Santorini and they offered a rich dessert wine called Tisporo which was herby and thick like a triple sec!!

What a great meal in my little home town that is now all built up and unrecognizable!! we drove down my street and many lots were divided with 2 new monster homes on it! I guess that's my farewell to Harrison as Sam is finished with school here in Westchester now.

The service was super and Amin made sure we were happy for our 3 hours there!! (We schmoozed alot)

EmbraceRace Fundraiser at Anju is amazing!! First time out since November 2020 (4-21-21)

 It's hard to believe that my last time out to a restaurant was November 19, 2020, but after being vaccinated and hearing about Chef Danny Lee's wonderful fundraiser for EmbraceRace last night, we HAD to go. We had been to Anju before when it was called Mandu and also did take-out from there last year, but the Dupont Circle spot is now fresh and bright as Anju with wonderful artwork and spaced tables on the second floor dining room.. We were in the back room where only three tables were served by a group of servers working to move the meal along(there were two seatings at 530PM & 8PM!) and our lead Emma was superb. We never felt rushed and everyone was having a really great time.

Ten or more chefs worked together to produce 8 beautiful courses that were so beautiful you did not want to disturb them!

The first two courses were room temperature and were on the table at arrival and a glass of Conquilla Brut Rose Cava came soon thereafter, not to mention a refill for the second course! We chose to pair the drinks/wines as well for an extra $60(the fundraiser dinner was a mere $225 each!). 

Chef Boby Pradachith from Thip Khao was first with a plate of three "large amuses;" Kanom Krok or Coconut Rice Pancake with Uni, Sauce of Slow cooked egg yolk and Maggi) was simple and I wanted more "wow" from the uni, but the Sakoo Yadsai or Crispy Tapioca Cake with Salted Radish & Wood Ear Mushroom Caramel was a "mouth explosion" according to Will! The Som Mak Mai or raw Green Mango marinated in Chili & Lime was the perfect palate cleanser. Chef Erik Bruner-Yang who agreed to come on board just a day or two prior whipped up a masterful Raw Bay Scallop on White Asparagus(yes the ones so rare from Europe!) and Dry Scallop Dashi with Caviar. The emulsion was out of this world!

Smoked Duck Egg came from Chef Eric Sze of "886" in NYC and featured dried prosciutto, cilantro & caviar as well. Al Thompson of Thip Khao &N Phil Anova of Anju were the mixologists and this course was paired with a wild Jasmine Tea Negroni made from Jasmine infused Barr Hill Gin, Mancino Vermouth, Don Ciccio & Figli Ambrosia with Luna Amara. YUM! It made me ready for my Sbagliato this summer as it warms up1

Braised Daikon came from DC Chef Masako Morishita and had a very salty Chicken Dashi with Melted Brie  on top & garlic chives, chili and Shishito pepper. The overall dish was wonderful, but you had to get broth with daikon to avoid it being too salty. A brilliant wine paring was an Empire Estate Dry Riesling 2018 from the FInger Lakes in NY.

Pipa Tofu is a creation from Chef Lucas Sin of NYC's Sin Kitchen and featured a quenelle of whipped dace(a fish related to the minnow!!) with Jinhua ham(dry cured), Rooster superior broth and Scallop XO. The accompanying drink was Bar Hill Vodka with Coconut Soda & Calamansi (a Philippine citrus) that was delicious and not sweet at all.

It was a great treat to see Chef Rock Harper who is now at Queen Mother's in Arlington and brought his Duck Fat Fried Chicken on a White Cheddar Biscuit with Watermelon jam. The dish had pickled onion, cabbage and a duck fat dressing for extra indulgence! We know we will head over to Arlington soon for some more of his yummy fried chicken!! The wine was a Scarpetta Barbera del Monferrato 2019 from Piemonte.

Mu Guk was a real treat created by the Anju team (Chefs Angel Barreto, Scott Drewno & Danny Lee) featuring a large disc of Pressed Oxtail in Beef Bone Broth covered with Poached Radish & Caviar dollops.  The chef explained it was a combination of two Korean soups and indeed this rich broth was a love letter of Korean ingenuity that took 7 days to make! Side plates of rice and Chef Lee's famous kimchi were condiments and most welcome as I adore kimchi! The full bodied red was a Bodegas Raul Perez "Ultreia St. Jacques" 2018 from Bierzo, Spain.

The dessert was another work of art from Chef Paola Velez laden with edible flowers and nasturtium that made it just so gorgeous.  Miso Dulce de Leche Mousse looked like a garden of earthly delights with salty crumb and Sakura Blossom coulis!! A "boozy" Passion Fruit & Raspberry Infused Soju or rice alcohol was wonderful as well.

What a way to come out of quarantine and what a spectacular way to raise money for such a worthy cause. We hope that many more nights like these are ahead as we emerge from the dark.

another rave for Arlington's GREEN PIG BISTRO (11-19-20)

 We have felt so comfortable at the GREEN PIG Bistro in Arlington, we returned last week for another indoor dining episode with one friend....we are trying to limit our contacts.

The indoors was a bit more crowded than it was when we went a month earlier, but everyone was well spaced and interactions were minimal. I am concerned what will happen with newer laws limiting indoor dining as we enter the winter months, but that would apply anywhere. I hope all these establishments can "hunger" through the winter.

Our server Jackie was a dream and when i ordered the Melon de Bourgogne from Eric Chevalier "Clos de la Butte" 2018 Muscadet, Cote de Grande Lieu I was warned it was the last bottle. The wine list is very reasonable here so we then headed to a 2018 Clos Pegase Chardonnay from Carneros in Napa Valley that we haven't tried in ages(maybe decades) and always love with good shellfish. 

We started with a selection  of starters including Chef Tracy O'Grady's Deviled Eggs which are to die for and have that wonderful crunch from bacon and flavor from a dash of mustard. Who doesn't like Biscuits with Honey & Butter. They were so good, mine was gone in, but Will and our friend, Holly, both decided to save them for breakfast the next day. Chef Tracy immediately nixed that idea and brought us all doggie bags for our next morning!! The dish created last month entitled Bacon & Parmesan Crackers with Marinade has earned the affectionate term "Bacon Crack" from Will and these little bacon-wrapped treats are simply super; not to be missed.

When Chef advised that the star dish on the menu was the Diver Scallops with Smoked Pork Ravioli, Cauliflower Puree, Chanterelles, Caramelized Pearl Onions, Heirloom Carrots and Truffle Broth we all immediately agreed on the same main course. It was divine and everything from the super caramelized small onions to the huge seared scallops and rich raviolis had us swooning at every bite. Small crunchy discs of sun-dried tomatoes added to the dish, which indeed has to be one of the most wonderful ones we have had in ages. We ordered the Mexican Street Corn for a side, but never got to it, instead enjoying it tremendously the next night at home with our roast chicken dinner(another ideal pairing!). The Cornbread comes in a cast iron pan with a gob of maple butter on top and is another dish that reheats so easily the next day--we loved it all. Stuffed we were, but dessert here is irresistible and and we all split the Hot Apple Crumble with Ice Cream. Lovisolo Barbera Brut Rose was a perfect pairing for the dessert as our chardonnay(which paired beyond brilliantly with the scallops) was all gone! I know that Green Pig Bistro has a name that sounds like a burger joint, and believe me, the burgers are great, but if you want a safe night out(inside or outside dining) and seek something a step above and want a menu that will impress, head to Clarendon's Green Pig Bistro!

Middleburg's (VA) Red Fox Inn requires some tweaking (11-15-20) but has a terrific tasting menu

 Our last night bd before heading home was indeed in the "country" in Middleburg, VA just an hour from home. We opted to skip the hotel restaurant and head a 1/2 mile into the historic town, which turned out to be a great choice for the most part. The Red Fox Inn is an historic spot dating to the 17th century and while we ate outside, we did get to view the historic Tap Room after dinner. On arrival we were guided to a huge tent that had been erected over a slate patio. Eighteen or so wrought iron tables and chairs (with cushions!) were arranged over the space with decent distancing, especially since the place was empty at 7pm. There were plastic walls to protect from the cold, wind and rain and a giant heater generated more than enough warmth. It felt like we were indeed inside. 

After a while other folks began to arrive and the host(who we were told was new) kept seating everyone in our area rather than spacing us out. Our beyond brilliant server, Caroline, told us that was the way they seat folks for the servers to have it a bit easier. We all understood and then asked to be moved as there was so much space; another table also did the same thing.  Only about 6 tables were occupied and it made no sense for them to be all in one corner!

The only option here is a four course tasting menu for $125, which was elegant and varied, although two dishes featured butternut squash and two featured pears which was a bit lopsided, We ordered a bottle of 2016 Barboursville Vineyards Vermentino Reserve as the wine list had a wonderful selection of Virginia wines. It paired brilliantly with my superb starter of Butternut Squash & Sage Wontons which were fried perfectly and crispy and sat atop a mound of soft goat cheese with hazelnuts and plum chutney giving the dish a burst of flavors. Will's Lamb Meatballs were declared "unexciting" and came with feta, pine nuts, charred red onion and minted yogurt.

The next course fared better for Will with Butternut Squash Bisque (declared "delicious") with Creme Fraiche and Candied Pumpkin Seeds. I swooned over my Beets with Goat Cheese, and while the marinated beets were not as good as the smoked ones from the night before in Richmond, the overall salad was made a star from the large disc of Monocacy Ash Goat Cheese & two-tone crunchy rye croutons. A bit more arugula would have been welcome, and the beets were described as "whole grain mustard marinated beets," but they had no mustardy taste at all. Despite this, I adored the overall dish.

We moved on to a 2010 La Rioja "Vina Ardanza" Seleccion Especial Reserva which had tons of flavor and body which paired amazingly with our main courses:

Seared Duck Breast came with a Leek & Gruyere Bread Pudding which we both decalred to be the best part of the entire meal. We told Caroline it should be the star of the vegetarian option, and she said the staff always ordered it when they ate! Maple Sherry Brussels Spouts and Apricot-Orange Chutney rounded out the dish, which was alas marred by over-salting of the delicious duck. Will & I switched dishes halfway and I was even more shocked with the super salty yet gorgeously presented(FB photos) Rack of Venison special with Horseradish-Peppercorn Crust(I tasted no horseradish, just way too much salt--which luckily could be brushed off) on the Frenched rack and served with Parmesan Risotto, Roasted Beech Mushrooms and Port Reduction.

We were heartbroken when told the Caramelized Banana Bread Pudding on the dessert menu was replaced with a Cranberry -Orange version. Even Caroline said that nobody was ordering the new version as the old had been such a standard specialty of the Inn. We both chose the Vanilla Bean Custard with Butterscotch Sauce, Almond Cookie Crumble and Mascarpone Cream. It was rich and creamy and superb, more akin to a butterscotch pudding, but oddly tasted of salt!!! We did love it though as the salt was akin to salted caramel(I guess purposefully).

While the salt was an intrusion, it did not destroy our delicious dinner.

--

Richmond's (VA) ADARRA is awesome for terrific tapas (11-14-20)

 Our second night in Richmond had us going just about 3 minutes up the street to Adarra, which is a husband and wife team run place that opened not quite 2 years ago and has managed to maintain themselves through the pandemic despite the small indoor and outdoor spaces they have. Again exposed brick reigns with some wonderful oil paintings all over the room which has a beautifully constructed bar with 7 chairs (that are now not used) and only 4 tables in the room. Jas, the Bar manager explained the menu and we settled on some of the yummy cocktails he created: Will had the GLHF(Good Luck Have Fun) made with reposado tequila, blanco vermouth and fino, while had the Singh's Cheeky Sing Sling here made with nigori sake instead of gin which is more to my taste anyway(photos on FB).

I think the biggest and only problem here is that the menu lists 4 wines by the glass, so we assumed there were no bottles or wine list. We asked Jas and he said there were tons (Lyne the owner later said over 50), but no wine list. I wish they had a downloadable PDF for them like the menu. We let Jas & Lyne choose and had two wonderful reds that we would probably never find anywhere else as the list is beyond eclectic! First was a Julien Pineau "Les Saucettes a L'Aunis" from the Loire and made of the Pineau d'Aunis grape varietal which I have never heard of. It had an odd quasi-effervescence on the tongue that was not bubbly, but oddly sizzly and totally undescribable!

We ordered 4 dishes to share for starers with the Jamon Iberico Mangalica starring as it was cut in view of us, but on the other side of the room and had just enough fat, but not too much with a super salty taste on the roof of the mouth. Smoked Beets(no photo on FB sorry) was a divine preparation served hot with butter, honey & lemon. The Anchovies were nice and had a salad on top of shaved fennel & chiles. The Roasted Octopus was another big winner with the crispiest of tentacles and a yummy harissa over the fish with potatoes and scallions.

We moved on to a Jose Pastor "Albahra" 2019 from Envinate made of Grenache & Moravia which was a yummy red that worked brilliantly with our "main" dishes. I say "Main" as the menu is set up in a way that these dishes are all varying sizes and mean to be shared in no particular order. We started with the yummiest of Navajas al Natural or Razor Clams in brine with smoked butter, scallions and served with sliced baguette. Razor clams are so rare these days in the states, but here they are listed under the "Conserva" meaning they are purchased tinned and hence can be kept in the restaurant for some time without fear of spoiling; almost a necessity these days to allow variety.

Our largest dish was a "paella" style Guiso Gallego(a Galician stew)made with Shenandoah Lamb shoulder, Spanish short grain rice, mushrooms, peppers, onions, celery root and herbs. It was so satisfying on a chilly night and the flavors were spectacular. A bit more of the excellent lamb shoulder would have been welcome.

We saw cheese on the menu when we arrived and planned ahead for that as our dessert with the last of the wine. Three Spanish cheeses are on the plate and all were excellent: San Simon is a Galicia soft cow that is very smoky and pliable if-you-please. The soft Cana de Cabra goat is from Murcia and was as good as goat gets, but the winner is always the brilliant blue Valdeon from Leon.

We chatted with the team for a while (we were distanced at our table and they were behind the bar) and Chef/Owner Randall Doetzer saying what a fine selection and variety of food and drink they offer before we headed back to our hotel to continue onto the Virginia countryside today for our last night away before returning home.

Richmond's (VA) Parterre passes the test for taste (11-13-20)

 We decided we needed a weekend getaway as every vacation we have had planned (that's 5 or more) have all been cancelled since last March thru next February so far! For our first night in Richmond we ate in the restaurant in our quaint hotel, Linden Row Inn. Parterre seems to have nothing to do with the name, but we had a nice meal in a small room with distanced tables, good service and very inexpensive wine. We had forgotten how much lower the prices are when you get away from DC, and the portions seem to grow the further away you go!

The non too comfy wooden chairs will have you moving on quickly, and in addition we were told to please limit ourselves to 90 minutes, which was fine. The wooden tables and floors are part of the overall decor as the buildings here date back to the mid 18th century! There are old black and white photos of Richmond, exposed brick with white paint and the place was indeed very simple. We ordered a Meiomi 2017 Pinot Noir (blended from 56% Monterey County, 26% Santa Barbara County and 18% Sonoma County)which was medium bodied and ideal with our monstrous salads. Will had the Beet & Arugula Salad with local arugula, marinated beets, buratta, toasted pepitas and a pomegranate vinaigrette which he declared underwhelming. My even large Kale Salad came with dozens and dozens of Crispy Chickpeas, Feta, Golden Raisins, Pickled Red Onions and a very tasty Lemon-Honey Vinaigrette. I asked if the chick peas were fried and our severe said indeed but only for a second, which is why they were warm, yummy and crunchy really making a mark on the dish (fotos on FB).

We moved on to a Chianti Castello di Bossi 2015 which was one of the more expensive wines on the list at $40! It was a perfect wine with our main course as we both had the Smoked Duck Confit with Cardamom & Sorghum Sweet Potato Puree, Roasted Brussels Sprouts and a Pomegranate Reduction. We were grateful that we each got only a 1/4 duck(thigh and leg) as the dish was rich and filling as well.

No need for dessert as we had some Lindt Truffles left in our suite upstairs and had those with the rest of the wine back there!

Hallowe'en has heavenly debut of MOON RABBIT by Kevin Tien at the Washington Wharf(10/31/20)

 I'm not one to rush out to a new restaurant the day it opens as it is so often a bit crazy, but when I heard earlier last week that Chef Kevin Tien(of Top Chef/multiple awards/Emilie and more) in Dc was opening a new restaurant at the Intercontinental Hotel on Washington's Wharf, I thought it would be a wonderful chance to get out on Hallowe'en as Will was out of town to visit friends for the weekend.

We have often spent Hallowe'en with our friends Mel & Juan who celebrated their anniversary on this date, and since Mel had lost his wonderful husband several years earlier, I invited him to join me. I arrived early to find the huge ground floor space where Kith & Kin previously was completely redesigned to allow for maximum distancing. The tables and booths were oh so comfortable and lined opposites of the long rectangular space with a large bar at one one, but with no bar seating anymore. The floor-to-ceiling windows had the option of sliding away, but not one what was one of the coldest nights of the year so far. Oddly, there were a good number of folks dining outside in the 40 degree temps with the heat lamps turned up high. Of course, the harbor-view at the wharf makes this a great destination as well, save for the crazy parking costs!!

I eased into my comfy leather chair and ordered a bottle of Beronia Tempranillo 2013 Reserva(95%Tempranillo/4%  Graciano/1% Mazuelo) which I loved. Oddly, it was a 2014 which arrived(and was fine by me) on the first night of the new menu. It seems the small wine list is inherited from Kith & Kin and will be replaced with new selections in the coming weeks; I told Chef that a great intense Zinfandel would work so fine with his spices!

When Mel arrived we decided to split 2 appetizers and main courses and our server Daniel was extremely helpful in guiding us, despite the fact that the menu was not that large. I chose the Bai Tai Chanh or Venison Carpaccio with Watercress and Nuoc Cham. The salad was large and the meat was so tender and tasty with the fish sauce dressing and there was a crunchy element that was fabulous. The Grilled Prawns with garlic & Thai Baisl Butter, Muoi ot xanh sau dac and lime was suggested by Daniel and was a dream dish indeed with the grilled shrimp grilled to perfection and two sauces to dip in, both with amazing flavors.

We moved on to another red, this time an Essay Syrah from South Africa's Western Cape 2018 which was great with our main courses. The Lemongrass Pork Blade Steak came sliced with lettuce, Coconut Rice, fish oil and herb bouquet which was an adorable vase filled with fresh mint and basil to add for taste. The portions here are quite large and of all the dishes this was the least satisfying, not due to flavor, which was fab, but due to a tad too much fat on the meat. Chim Chut Bien Ho was the winner dish of Fried Quail with magnificent Biscuits and Fermented Chili Honey. I am a quail addict and these little birds were juicy but crispy and the biscuits would win any Southern competition!

We decided to split the one dessert on the menu and it is a winner: Banh Flan Ca Phe is a Condensed Milk Flan with Coffee Caramel and Chocolate Pearls (incidentally all the photos are on FaceBook) and we went home full and satisfied knowing that MOON RABBIT will indeed make it and hopefully survive this most difficult times for restaurants. While the room was not full, there were a good number of diners, many just friends of Chef Kevin(like us) who heard the news and I assume a number of guests from the hotel. We look forward to returning, especially when the weather warms up and we can sit outside on the beautiful waterfront.

--

GREEN PIG BISTRO in Arlington has us green with envy(10-25-20)

While my reviews these days are far between, I have to apologize for going to the same places alot. The reason is simple: SAFETY. We know that when we hit a friend's restaurant, we will be in the best hands possible; a big thing to consider these days, especially when you don't want anyone's hands all over everything!

We returned to GREEN PIG BISTRO in Arlington on Sunday, where Chef Tracy O'Grady reigns supreme and is coming up with amazing new ideas daily. We were treated to some "extras" as guinea pigs and I have to say we three guinea pigs were all in agreement as to the new dishes being stupendous. 

We ordered a bottle of a great house red from Douro in Portugal called Canaes does Frades which has a nice hint of spice and was totally warming on this past chilly Sunday. Incidentally, we sat inside where the spaces are huge and the booths far apart and only every other one was used. We perused the online menu and then dishes showed up. we marveled at the Chicken Skins with a Ginger Soy dipping sauce and were amazed at the intensity of the Bacon-wrapped Ritz Cracker Parm balls(yup, that's what I said--check out the FB photos) which were baked and served with a Basil marinade. My husband declared that it should be called BACON ON CRACK! Next came a Shrimp Scampi spin off with fava bean hummus dedicated to Chef Francesco Ricchi and while we had the hummus on the last visit, the shrimp and blanched garlic make it even better!! We each got a glass of Prosecco as well since chef felt this dish needed a bright bubbly to counter the richness.

Sunday had lots of specials and we chose two dishes and ended up taking home more than 1/2 of each(a great leftover meal on Tuesday!):

Crispy gruyere Stuffed Schnitzel is a pork schnitzel but stuffed with gooey cheese and then cooked to perfection with a Crispy Cornflake Crust and served with Roasted Fingerling Potatoes and a Buttery Cabbage & Apple slaw. The dish had a rich decadent mustard-pork sauce--think GLAZE!! GPB's Chicken "Pot Pie" comes in a large cast iron skillet with pulled chicken, a rich Madeira cream sauce and a die for herb crumble crust and is served with Mushrooms, onions, peas and carrots....

Our meal was amazing from start to finish and the service from Zach was better than amazing. At Green Pig Bistro you feel safe and also can be sure to enjoy some great home-feeling but blow your mind bistro food! 

We all were stuffed, but the desserts were so irresistible that we took them home:

White Chocolate Cherry Bread Pudding with vanilla ice cream and crispy Corn flakes(who doesn't love corn flakes!) and the Salted Chocolate Toffee Chip Cookies!!!

Needless to say, chef Tracy sent out some awesome biscuits along with the rest of the Chicken skin so we had a truly yummy breakfast the next day (or two!).

Gotta love GREEN PIG BISTRO!

Chef Roberto Donna and D'angelo Wines brought Basilicata to our table brilliantly(10-10-20)

 I have not taken to writing much about Zoom Wine dinners at home, but Chef Roberto Donna(chefrobertodonna.com) did an amazing job pairing wine from D'Angelo (represented by Maurizio Farro of Cantiniere Imports) over the weekend. The fabulous four course meal was a true treat and Erminia from the winery in beautiful Basilicata(one of our favorite regions) was a special guest for the evening talking about her wonderful wines!

We broiled up some bread first and had a wonderful Artichoke spread while we opened the 2018 Villia dei Pini Bianco which was paired with the intense first course Merluzzo Salato Ciaureddo con la Ciambotta which was a bed of sauteed peppers, eggplant, onions, tomatoes and garlic topped with the salted cod with green onion. The acidity of the wine cut through the salt of the dish and got us off to a great start.

We went insanely nuts over the 2019 Villa dei Pini Rosato, a rose made from the local varietal Aglianico del Vulture The wine was a bit bitter with a Campari-ish taste that was truly remarkable and unique(I ordered two cases!) The pasta dishes for these dinners have been quite rich and heavy(and then we were full), but here we had Cavatelli con Cime di Rapa e Pan Grattato, a wonderful local pasta with broccoli-rabe, toasted breadcrumbs and Pecorino.

The red wine was the 2017 Aglianico del Vulture which we also loved and this was paired with Agnello Saporito con  i Carciofi e le Patate al Forno Arregnate. a huge braised Lamb shank(and a ton of marrow down the middle to suck out!!) with Garlic & Artichokes served with crispy oven baked potato with oregano. We normally never finish the main course and this was all gone so fast it was funny..we loved it all and the flavors were intense, yet perfect.

The dessert was an amazing TENTAZIONE AL CIOCCOLATO, or

Layers of Chocolate Cake filled with Chocolate Hazelnut Cream and a Hazelnut

Crunch topped with a Chocolate Glaze..and I am not a chocoholic, but devoured it all with the wonderful Brachetto d'Acqui from Braida in Piemonte as D'Angelo does not make a dessert wine! It was indeed a super evening and hundreds gathered on the well-run zoom from all over the DMV as well as our hostess from Italy!!

Getting back to GRAVITAS for the third time in 3 months as it's always great(10-7-20)

 Will's birthday was this week so five of us gathered again at NE Washington's Gravitas where we have had three fabulous evening out now since the beginning of August!

It's a super and safe experience and the food is always divine, and there are a ton of new items on the tasting menu as well for the fall season. There are still two multi-course tasting menu options of $115 and $150 with wine pairings available at $95 each. We decided on cocktails and our own wine bottles which allowed for alot more fun with 5 people.

I started with "A Cocktail A Day" made with Avua Cachaca, Cold Pressed Ginger, Honey, Lemon and Elderflower which was yummy, but intense of the ginger(so beware). Will chose the Violeta which was Rayu Mezcal, Pear, Ginger, Purple Cabbage, Lime & Cynar(an amaro bitter) which he loved and said had no ginger flavor(as he is not a ginger fan like me!). "When There's Smoke There's Fire" arrives at the table with a dome and smoke release presentation  of the Bar Hill TomCat Gin with La Quintiniye Vermouth, Benedictine and Laphraoig!!

We got our celebratory glass of Gruet Champagne and after what seemed a veryn long time our Canapes arrived which were different for the two different priced menus(I like mine better). The Chef's menu got Squash Soup Shooter,  Oyster Mushroom Conserva & Salmon Mousse while ours were Texture of beets(poached,foam and syrup), Gruyere Tuille with whipped Ricotta and Date Jam and a to DIE FOR Lobster Veloute with Espalette Pepper & Apple Shooter!!

I did bother our fab server Jon and amazing sommelier Donnie alot with wine questions, but they kept up with the bottles coming and pourings so amazingly! We starrted with a Surrau "Sciala" 2016 Vermentino di Gallura from Sardinia which was more "orange-y" than crisp simple white that Vermentino usually is, but we loved the wine and it paired well with the amazing Yellowfin Tuna Sashimi with Soy Vinaigrette Shaved Jalapeno, Black Vinegar Aioli, Crispy Shallot and Garlic(photos on FB). The Fall Vegetable Salad of veggies, herbs, white wine vinaigrette and goat cheese espuma is always gorgeous and tasty; Will said he did not want to eat it since it was so beautiful!

We moved on to a Juan Miguez "Gran Leirina" 2015 Treixadura Blend(80% Treixadura and 5% each Godella and Albarino) from Ribiero in Spain.  I know I have had the varietal before, but it is not something you see very often here in the states. It was perfect for the Hamachi Crudo, now a signature dish, with grilled onions, apples, roasted beets, shiso and rice wine vinaigrette. Adorable cucamelons(a cross between a watermelon & cucumber the size of a grape) was something we had all never seen before!! Our Butter Poached Lobster was again one of the best lobster dishes ever(like before) with the whole tail sitting atoop a Ragout of Heirloom Beans with Sunchoke Puree and Uni Emulsion....again TO DIE FOR!

Our next wine was a huge Kenami Vina Otano 2012 Rioja Reserva which was 100% Tempranillo and was hard to follow(but we managed). Our next dish was again a BIG winner with Crispy Sweetbreads that oozed Southern charm with Sweet Corn, English Peas, Chanterelle Fricasse, Charred Onions, Potato Espuma dn Banyuls Jus. It was like having sweetbreads fried just like chicken, but WAY better. The other options were a Braised Veal Risotto with Creme Fraiche, Red Wine, Rosemary and aged Pecorino Sardo while the birthday boy went for the Gruyere Cappellacci(pasta) with Fall Mushroom, Roasted Vegetable Demi Glace and of course the supplement for Shaved Black Truffles!

The main courses were very varied from Crispy Berkshire Pork Belly(no fat at all) with peaches, Mojo Verde, Heirloom Beans & Saffron Rice to a bit too salty and very fishy Pan Roasted Red Snapper with Baby Radish & Cucumber Salad, Avocado mousse, Cilantro and Vietnamese Glaze(tamarind & lime). Three of us went for the super Roasted Pheasant Breast atop Oyster Mushrooms, Sweet Potato Puree & Huckleberry Jus. Again, some said it was a bit salty, but I loved it as is....perhaps my salt intake is so high(with high blood pressure not good) I was immune. I was looking at some Spanish wines, but Donnie came up with a brilliant suggestion of a 2017 Ridge East Bench Zinfandel that we loved and was neither intensely alcoholic or spicy for a young zin!

The Granita was ginger with baby carrot ribbons and shiso which was a novelty and some were not crazy, but the two bites did indeed cleanse my palate!

There is always the yummy chocolate ganache birthday cake and we all loved the desserts of Chocolate & Caramel Pave with Candied Almond, Caramel-Cinnamon Ice Cream & Sea Salt or the "Apples & Fig" ewith spiced apples, poached figs, fig black pepper gelee and Fuji Apple Sorbet(forgot photos!). I went the cheese route and was nuts about every one. Boxcarr Cottonseed from North Carolina is a soft gooey cow/goat blend that had me in ecstasy. The St. Stephen cow from NY was also delish, while we all love that gooey blend of cow/goat/sheep from Italy called La Tur. A new cheese from Virginia was Nottingham Gouda and then I always love anything from Rogue River, Oregon and this was their Rogue River Blue.

Our dessert wine was a novel Barolo Chinato from Cocchi that had the bitterness to cut the chocolate or cheese intensity. Will called it "Campari on crack!" The wine was realy amazing with the mignardise of Amaretti Cookies and PassionFruit Marshmallows!!

I can't rave enough about the team at Gravitas led by Michelin-star chef Matt Baker and they way they handle every need, food allergy or dislike, and us as clients.

Hank & Mitzi's Italian Kitchen cooks up fabulous family cuisine(9-29-20)

 As you know we often bid for food auction prizes and due to Covid have put off using a ton of them. We decided to venture down to Alexandria where Chef Jamie Leeds opened her pasta and Italian home with HANK & MITZI's Italian Kitchen(the same famous Hank of the Oyster Bar!). We checked in advance and manager Massimo told us not to worry that there was covered outdoor seating and he would insure a safe situation  and a wondrous meal. 

The entire team headed by Chef Chris Edwards(who actually WON the TV show CHOPPED that same night--check it out ON DEMAND), Massimo and the servers Lisa & Joey were a dream team!! We ate like kings and felt perfectly comfortable. We had an amazing tasting menu that was prepared family style and all the dishes were truly a treat from start to the last bite of dessert. Wine pairings were excellent, but we decided to start with some cocktails. I loved the Italian Mule with grappa, lime, simple syrup, ginger beer and a piece of candied ginger as a garnish. Will was very happy with his Pirlo a mix of Campari, Rose wine and San Pellegrino, even the Dirty Martinis were strong and yummy while the non-alcholic drinks were beautiful as well(all the fotos are on FB).

Costaross Tuscany Prosecco got us started with a wonderful selection of "antipasti:"

Melt in your mouth Meatballs were made of pork, beef, veal and lamb and had a rich tomato pesto sauce with Pecorino cheese. Milano Bread is like pizza or flatbread and was topped with Rosemary & Asiago Cheese and the winning Octopus that was so tender with lemon, fennel, garlic, oregano, dill and EVOO served with Arugula.

Our wine switched to a refreshing dry Pala Vermentino from Sardegna 2019 "i fiori"  served with a Fritto Misto that was indeed "fried to perfection" with Calamari, Shrimp & served with Pickled vegetables and an Arrabiata dipping sauce. There was a huge "Ham & Cheese board" featuring Prosciutto di Parma, Bresaola, Parmigiano gelato, Ubriaco, more Milano bread, pickles and herb salad. I am always a fan of charcuterie and cheese, but the novel gelato was really amazing and we were told right away that the chef will no reveal his secret for this(I have close-up foto on FB!).

Red wine arrived in the form of a Rufigio Conti Zecca from Puglia which was a Primitivo del Salentos and paired beyond brilliantly with the various and tasty main course and pastas:

Mafalde was a magnificent pasta with fennel sausage, broccoli-rabe and a to die for Parmigiano cream sauce, while the Lamb Tortellini were made with Moroccan spiced lamb(a nice change) with mirepoix vegetables and lamb jus.

The Porchetta was a huge slice of Garlic & Herb rubbed Pork Belly with fennel, Littleneck Clams and a Dill Sauce(I really did not taste a ton of dill, but loved it). It was an awesomely crunchy crispy skinned belly(think chicharrones!) and we all tried to avoid the fat which belly often is too much of for me!

Sides of Polenta with Gorgonzola and Broccoli-Rabe with pancetta were excellent.

Yummy house made Limoncello arrived with a beautiful small cup of Chocolate Budino(pudding) with Salted Hazelnuts.

We all left full, happy we could spend time with friends we had not seen in person socially since February, and confident that Hank & Mitzi's will be a great new spot to visit in the future.

A little secret is the Tuesday-Friday 4-6pm Happy Hour with $6drink specials, 99cent meatballs and $7 pizzas!!

Arlington's GREEN PIG BISTRO is indeed a place to pig out, but pleasantly!(9-15-20)

 When we heard that our friend, Chef Tracy O'Grady had taken over at the helm of Green Pig Bistro in Clarendon(Arlington,VA) recently, we decided it had to be our first place to visit across the river when we made that move. On Tuesday evening we met friends and sat outside on the quietest of streets with only about a 1/2 dozen other outdoor tables occupied. We felt totally safe and the food was fabulous, so it was a win-win for all.

Green Pig Bistro has outdoor seating as well as limited indoor seating, delivery and curb-side pickup!

The outdoor chairs are heavy cast iron and the even heavier stone slab tables would be a challenge if anyone decided to make away with them! The weather was pleasant, if a bit chilly, but I would assume that as it get's colder, we will see many heating devices all over the area! There is n o awing, so if you want to be outside for sure, pick a nice evening; no reservations are taken at this time, but there were plenty of tables open.

The menu is large and it's hard to decide, so we asked Chef Tracy for help and started off with a round of the PPB Craft Cockails:
Strawberry Margarita uses El Jimador tequila with muddled strawberries and strawberry simple syrup, GPB Dark & Stormy has Gosling's Dark Rum with House Made Ginger Brew and the Cosmo is usually made with Tito's but I switched it to Grey Goose and loved the loaded lime-iness. A Dirty Martini was just that and loaded with huge olives.

The regular menu is augmented by a specials list and craft beer list as well. We started with Buttermilk Biscuits with Honey & Butter which were hot and flaky and fabulous. Will declared the Fava Bean Hummus with Burnt Eggplant, Feta and Pomegranate Molasses to be the BEST EVER! I fell in love with the rich creamy divine Warm Lobster & Hearts of Palm Gratin Dip. the latter two were served with huge slices of fresh baked and grilled bread from Lyon Bakery nearby!

Our servers Jennie & Zach were amazing, always checking to make sure everything was okay, and always there to see if we wanted anything else, as we were outside, but this did not make it harder to get anything.

Our mains were simple dishes, but all cooked brilliantly. The Grilled Mushroom & Triple Cheese Sandwich comes with Creamy Mushroom Bisque on the side(with bacon) and is loaded with tons of cheddar, Swiss & Gouda as well as Shitake and White mushrooms.

The Perfectly Porked Panini has porchetta, pork shoulder, charred broccoli, gooey melted havarti cheese and basil mayo with a crunchy crisp panini and can easily serve two(we had the leftovers for lunch today!)! The burgers are excellent with a Black Angus Cheeseburger or the same with bacon served on a house made brioche bun with cheddar-smoked gouda and a super sauce.

Don't skip the sides here or have the Burrata & Prosciutto de Parma as a starter which comes with so many veggies and stuff it could be a 1/2 meal. The gluten free Gnocchi(potato) come with corn and lobster and also get top points.

We started with a bottle of tasty Gamay from Domaine Bergeron Vielles Vignes 2018 that had some nice spice, but was light for sure with our starters. The Malbec was sold out, so we went for a nice punchy Vlaravn Sonomo Zinfandel next. The wine list is not huge, but adequate with 8 whites, 16 reds and 6 bubblys, 1/3 of which are served by the glass!

Dessert is great here, and I usually skip it but managed to eat the entire piece of Coconut Cake with Coconut Frosting(it was divine, not too sweet!)with Lemon Curd and Fresh Berries. White Chocolate Rice Balls provided fun and crunch and the overall impact was super light and fluffy! The perfect ending to a perfect meal.

There is no question we will be back to Green Pig Bistro of GBP our new BFC, best food in Clarendon(or best friend chef!)!!

Katonah, NY's THE WHITLOCK will whet your palate(9-1-20)

 We dropped Sam at school for the rest of the year and decided to stay in nearby Bedford Village in Upper Westchester, so booked the quaint Bedford Post Inn. We had planned to dine in one of the two restaurants there(one is closed), but alas received and email midday that the chef had been in an accident and they moved our reservation to a spot about 10 minutes away in nearby Katonah. 

We arrived at the Whitlock and part of the street was closed and filled with tables and umbrellas with everybody well-spaced. The service was as best can be expected when the staff have to keep running from the indoor kitchen to the street tables, but it worked well and our server Michael did a great job.

We met my cousin, who lives nearby, and enjoyed a couple bottles of yummy Sancerre from Daniel Reverdy et fils 2018 in the Loire with our seafood dishes.

My starter of Scallops was pan-seared with a Parsnip Puree, bacon jam, Frisee & Brown Butter. It was rich, but delicious. Will liked the Everything Deviled Eggs with Bacon & Chives, but said they were not as yummy as the best ones we had at Dino's in DC (alas now shuttered). My cousin had the monster sized Roasted Cauliflower Salad with arugula, radicchio, red onion, parmesan, pistachios and house vinaigrette. He said he would take part home, but it was so good, it all eventually disappeared!

Will's main was a simple but yummy Lobster BLT roll with fries and my cousin chose the tasty Monkfish Special with Quinoa and Brussels Sprouts. I loved my Chorizo & Shrimp Burger which was huge and smothered in gooey Oaxaca Cheese with Jalapeno, Avocado, Lettuce and served with a yummy Lemon Aioli on a huge Brioche Bun. I opted for the side salad instead of fries and could barely get through 1/3 of that.

We could not resist splitting a Peach Cobbler with Salted Caramel Ice Cream for dessert which we all declared scrumptious!

We were sorry not to dine at the Inn, but our meal gave us a new option if we return to the area in the future.

GRAVITAS gives us yet another gorgeous meal worth of much adulation(8-30-20)

We had another double "celebration" in August and since our experience at Gravitas at the beginning of the months was so rewarding, special, delicious and comfortable(vis-a-vis distancing/masks/etc) we returned to GRAVITAS. We had asked Chef Matt Baker to create a veggie tasting menu for Samuel as this was his last big meal out before he heads back to boarding school tomorrow. I think he was truly happy and we loved our multi-course meal created to celebrate our dearest friend Mel's birthday.

Celebrations here begin with a glass of Gosset Champagne and we all quickly devoured the magnificent Parker house rolls(divinely salted) and house made Focaccia. We ordered a bottle of rose to start, Bodegas Breca 2018 Rose of Garnacha which was bone dry and had amazing flavor. It was perfect with the acidity of our Amuses: Tomato Gazpacho, Arancini with Pesto Aioli and a superb Seafood Cocktail with crispy garlic chips.

Sam started with the most beautiful Summer Garden Salad with Herbed Goat Cheese(pics on FB!!) which was so beautiful you really did not want to eat it, but he did! We had the Yellowfin Tuna Sashimi with Soy Vinaigrette, Shaved Jalapeno Black Vinegar Aioli, Nori, Crispy Shallots & Garlic which is so simple yet sooo delicious and refreshing, especially on a hot summer evening. 

Our second course was an amazing, but again, so simple, Tomato & Burrata Salad with Cucumber, Marinated Baby Tomato, Brioche Croutons with a Chardonnay Vinaigrette. The small cherry or baby tomatoes had an awesome burst of acidity and balsamic when you bit them open and we learned that after they are peeled they are marinated in balsamic! Not that I like to peel my tomatoes, but what a brilliant idea! 

We moved on to a Chablis Vielles Vignes 2018 from Jean-Marc Brocard that chef recommended and went amazing well with our Corn & Lobster Agnolloti, which Will described as the best lobster dish ever! It was superb with acidity form a tomato fondue and chunks of Maine Lobster with a slight sweetness form a Saffron Vanilla Reduction with Taragon.  Sam devoured his rich creamy chilled Corn Veloute with Corn-Goat Cheese Espuma, Puffed Sorghum and Basil. We all declared more bread was needed for the sauces!

Next for Sam came a Spaghetti with Arugula Pesto, Tomato Fondue and Pecorino Toscano and there are few pastas Sam can refuse, peso being his favorite. We had a divine Seared Red Snapper with Summer Bean Salad, Onion Mojo, Pepper Coulis and (of course) Garlic. At this point a bride entered in a small wedding party(maybe 8 total folks) looking gorgeous in her summery airy gown and they all headed upstairs for their dinner to a round of applause from the 7 or so tables in the large room!

Our final wine was a huge 2009 Priorat Garnaxta Blend from Des Nivell in Spain that was beyond amazing and paired so brilliantly with the Wagyu Beef main course for us. Samuel's dish a a huge selection of Tempura vegetables done to perfection and we all were really amazed at the variety of the food and superb love that went into each dish.

A slice of chocolate birthday cake arrived with a candle  for Mel and Sam got a special drink called a Berry Nice, while we enjoyed a sparkling Brachetto d'Acqui from Braida.

The dessert was right up my alley with tons of fruit flavors and was called Summer Cherries with a Creme Fraiche-Lavender Cremoux, Cherry Cake, Cherry-Ginger Sorbet and Chocolate Sable.

As this was not enough the mignardises arrived with a very lemony and tasty Olive Oil Cake and a blow your mind Blackberry Marshmallow that actually had a fizziness when you put it in your mouth, think fruit marshmallow on pop rocks!

It was another magnificent dinner worthy of multiple Michelin stars!

Fearrington House Inn, North Carolina has confusing cuisine(8-13-20)

 Our final night of the road trip was last night and we head home later this morning after what I'm sure will be another amazing breakfast like we had here yesterday at the Fearrington House Inn  restaurant.

 Alas, last night's dinner was a bit of a letdown, despite the elegant setting, excellent service and most exciting menu.  There is an option of 3 courses for $95 or 4 for $115.  We all decided that they were so many delicious choices to choose the 3 course menu to start and then decide on dessert after we had finished. We never got that far as the dishes were indeed quite huge, and even odder, confusing with so many ingredients on each plate it was hard to keep track of them.

 Canapés arrived first with a vegetarian pickled watermelon and tomato salad with basil herb aioli for Sam and a salmon mousse with caper-raisin puree for us.  We all got the miniature canoli I filled with lemon ricotta cheese and herb powder. They were quite deliciou,s but it seemed to take forever to have the wine that we ordered delivered. A 2017 Alain Graillot Crozes-Hermitages Blanc from the Rhone was mineral forward and ideal.

 Next came the amuse bouche of cauliflower custard with sweet summer corn salad and a crispy Lotus root topped with Brown butter powder. It was tasty indeed but the custard had the oddest rubbery taste.  Everyone was happy when the herbed parmesan corn bread and ep- baguette arrived.  The bread was warm and fabulous and the salted butter and sweet butter were both really superb. Seconds were in order for most of us.

 For the 1st course Sam chose the heirloom tomato gazpacho with pickled watermelon, pearl onion, basil, chives and a tomato espuma.  Will and I loved the she-crab salad with a yellow pepper and crab custard and Sherry foam, although the canoli stuffed with creme fraiche seemed a bit bland unless you mixed it with the other ingredients; there was also nutmeg, snow peas, mustard seed and tomato gel.  The crab itself came out as a huge torchon-like pate and was indeed excellent, especially since we are so picky about our crab being from Washington DC.  Madeleine chose the local goat cheese tart with caramelized onions, beets, champagne and spice of the angels which we later found out was fennel pollen,  which was why I avoided selecting this.

 Both Will and Sam chose the white asparagus with Fearrington farm egg, avocado, hazelnut and brick dough for their 2nd course,  and while the asparagus were delicious the egg itself just seemed a bit lame.  We had told our server Brian at the beginning of the meal that we could not eat grapefruit and yet Will's dish arrived with several segments on top and it took almost 10 minutes for them to replace the entire dish rather than just taking the grapefruit off, which would have been so much easier;  perhaps he thought it was an allergy, as opposed to something we just couldn't eat.  Madeleine chose the Herb crusted lamb with red current green tomato, green olive and mint and seemed very happy with that.  My octopus with compressed melon and seared cucumber came with paprika oil and puree, pistachio cream, more mustard and mustard seed as well as a yogurt that had the texture of a boiled egg white, not something very appetizing.  The octopus, melon and cucumber were excellent and I loved the paprika, but the yogurt really wrecked the dish.

 Sam declared that his main course, Carolina gold rice with Fearrington vegetables, black garlic, cherry tomatoes and English peas, was the best dish he had during the entire vacation.  It's very funny because when he saw the menu he looked at it and said "the only vegetarian main course is rice, how boring!"  Will and I decided to split 2 main courses and the duck breast with pickled Bing cherries and crispy salsify and salsify puree with honey glaze, savoy cabbage and hibiscus was probably the better of the two.  The duck was cooked sous-vide and then seared which of course means that the skin is not crispy; something I really missed.  The other dish was a veal and truffle manicotti stuffed with veal custard(fondant), Maitake mushrooms, pearl onion, red pepper and zucchini.  A blueberry crumble was on the side which made for an odd addition. Madeleine had the same dish and none of us could finish it as it was very rich and the pasta had the oddest texture.

 We chose a 2009 Guillemard-Pothier Beaune "Les Greves" Premier Cru  Which had the most amazing nose and an intense fruit for Pinot Noir, but the overall effect was truly boring.

 We never really complained about anything because the food wasn't bad ,it was just odd.

 We decided to skip the desserts and by this time my nose was running so badly I thought I was sick because the room was so cold.  They finally turned the air conditioning from 66ﾟ to 70ﾟ as we were getting ready to leave and brought over some nice mignardises of  Salted caramel, pineapple pate a fruit, chocolate shortbread, white chocolate guava truffles and  Blackberry marshmallows.  They were yummy but the white chocolate guava truffles were definitely the winners.... of a meal that probably isn't worthy of winning much.

 A truly nice gesture was a jar of farm made organic marmalade to take home.